Current flyer Farm Boy - Valid from 02.01 to 08.01 - Page nb 5

Products in this flyer

extra virgin olive oil organic barley, roll chicken chicken breast oven pot oil juice mushroom fresh olive breast boneless vegetable butter pepper yogurt greek yogurt

Hearty Chicken Soup with Pearl Barley & Kale R=. Be ar = Ingredients Directions 2 Tbsp extra virgin olive oil 1 In large stock pot or Dutch oven, heat olive oil over medium high heat. Add onion, celery, 1 cup red or white onion, diced carrots and parsnips and ¥2 tsp salt and cook until softened, about 5 minutes. 1 cup (2-3 stalks) diced celery 2 Add garlic, mushrooms, thyme and bay 1 1/2 cups (2 medium) carrots, peeled and diced leaves and cook for another 5 minutes. 1 1/2 cups (3 medium) parsnips, peeled and diced 3 Add broth, barley and chicken breasts | , and bring to a slow boil. Reduce temperature 2 cloves garlic, minced to a simmer, cover and cook until chicken is tender, about 20 minutes. Remove chicken and when cool enough to handle, shred and return to the pot along with the kale. 227g Cremini mushrooms, quartered 3-4 sprigs fresh thyme 4 Simmer soup, partially covered, until barley 2 bays is tender, about 15-20 minutes longer. 2 packs Farm Boy™ Organic Low Sodium 5 Add lime juice, cilantro and salt and pepper Chicken or Vegetable Broth to taste. 7M FI 6 Serve with a dollop of yogurt and buttered 1/2 cup Farm Boy™ Pearl Barley, rinsed Alanar Tolle 2 boneless, skinless chicken breasts (about 500 g) 4 cups kale, torn into bite sized pieces Juice of one large lime, or more to taste 1/4 cup chopped cilantro Salt and pepper to taste 1/2 cup Farm Boy™ Organic Greek Yogurt for garnish (optional) Farm Boy™ Dinner Rolls Salted butter Looking for more recipes and inspiration? Check out our #@Season magazine!